2 reviews, 3.5 star(s). 100% would make again

Ready in 45 minutes

This is a very unique dish with a whole lot of flavor.


1/4 cup peanut or vegetable oil
3 pound chicken; cut in eighths
1 large Onion; chopped
1/4 cup Tomato paste
1 teaspoon Salt
1 large tomato; chopped
1/2 pound potato; (1 large one)
1 small cabbage; cut in 1/2-inch pieces (or 6 Brussels sprouts)
1/2 pound carrots; peeled and cut into small chunks
1 small butternut squash; peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in ha
3 tablespoons Thai or Vietnamese fish sauce
1/2 cup peanut butter or "tigadege"; (roasted peanut paste)
1 Scotch bonnet pepper; whole, optional
white rice; steamed

Original recipe makes 4



In a large pot, heat oil until hot and brown chicken pieces on all

sides. Remove chicken temporarily.

In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste

and salt, and stir well.

Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add

just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for

approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they

are done.

When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1

tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper,

if using and simmer until broth thickens, about 20 to 30 minutes.

Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice.


Chicken and Vegetable Stew in Peanut Butter Tomato Sauce

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Btw, the original is from Michelle Greenwald and Chef Pierre Thiam (hence the fish sauce?) and is on the food network site. You can also use sweet potatoes/ yams instead of potatoes.
GenuineCook 3y ago

Chicken and Vegetable Stew in Peanut Butter Tomato Sauce [I posted this recipe.]
trevorst 10y ago

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